Third night in a row with chicken on the menu (I was a bit over the whole red meat shebang) and hubby asked if I was making curry. He loves curry. I mean, LOVES curry. To the point where he goes out of his way to buy fresh spices at an Indian spice shop somewhere in the Southern suburbs. Now, it wasn't the original plan, but then I thought why not? I have been following someone else's curry recipe and for some reason I've just not been getting the flavour results that I've been looking for. I've been meaning to try making a Thai style curry, but just haven't quite gotten the guts to try it. It's my favourite and I would just be too darn disappointed and never forgive myself for screwing it up. So, no pressure.
I looked at a few recipes and then put them away. Far away. Raiding my kitchen cupboard and fridge I just assembled the following:
ground ginger (because I didn't have any fresh pieces; 1 tbsp),
ground cumin and coriander mix (2 tbsp),
fresh coriander (no idea how much, but a generous helping is good),
fresh garlic (one clove),
salt and pepper (to taste, but be generous),
and some red curry powder (1tsp).
Half a head of cauli and half a head of broccoli,
chicken (4 fillets),
an onion (1, brown),
and coconut milk (165ml).
If I'd had green chilies, then it would have been the green curry I had originally intended. Anyway. I just chucked it all in my trusty electric wok and had it boiling for a couple of minutes and simmering for quite a while. Just to make sure the flavour suffused the whole lot. And to ensure the chicken pieces are cooked all the way through and that the cauli and broccoli florets are nice and soft, but not mushy.
Plate it up with fresh butter lettuce and rocket leaves, cherry tomatoes, and some cucumber quarters.
Delicious does not even begin to describe it. Which explains why I forgot to snap a pic before we'd consumed the plates. My bad. At least I get to share the joy of a packed lunch that not only looks appetizing, but will also have your co-workers glaring at you the second you take it out of the microwave. Yay me.
A year ago, hubby and I were in Thailand on our honeymoon. Making this dish and being happy with how it tastes means that I get to revisit the best holiday I've ever had. And that is precisely what good food is all about. It's not about the food at all, but about the memories and experiences that go with it. Don't let food overshadow your life, your experiences, and the people you share it with.